Preparation

Preheat oven to 350°F.

Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.

While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of
oven until golden, 15 to 18 minutes.

Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.

Serve crostini topped with mint and olives.

Cooks' notes:
 Tomatoes and garlic paste can be prepared 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

 Toasts can be baked 1 day ahead and kept in an airtight container at room temperature.

 Heat assembled crostini in a 350°F oven before serving if components are made ahead.

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Recent Review

Really good recipe! The garlic was a bit overdone, so I would cook it for 50 minutes rather than an hour next time. The slow-roasting imparted great flavor to tomatoes that tasted like cardboard when raw. I sprinkled the crostini with basil instead of mint and olives because I didn't have those ingredients on hand, and the substitution worked really well. I will make this a regular winter appetizer or snack.